Khasta Kachori with Potato Curry

by 6:29 PM 33 comments
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Khasta Kachori with Aloo ki sabzi is one of the famous dish in North India and if accompanied with Smoked Lassi then it will be like icing on cake.The Kachori which I am sharing today is plain but they can be stuffed with lentils, peas, onion, potatoes and vegetables but I personally like plain Kachori because it reminds me of those days when we do heaps of shopping in Chandni Chowk and when starved, srtaighaway we used to head towards famous Chandni Chowk's Khasta Kachori. They are served very spicy, tangy and hot,you cannot survive more than two, Infact after finishing you just need a chilled ice cream to blow out the fire on your tongue.
This Kachoris can be eaten with tamarind chutney as a snack with tea or can be eaten in lunch or brunch.I have served fried green chillies also, which are not spicy but gives a nice flavor to the whole dish.

Prep Time : 20 Min
Cook Time : 40 Min

For Kachori
·         2 Cups - All Purpose Flour (Maida)
·         ¼ teaspoon - Asafoetida (Hing)
·         ¼ teaspoon - Soda Bicarbonate
·         ½ tablespoon - Salt
·         2 tablespoon - Refined oil
·         1 Cup - Chilled Water
For Potato Curry
·         600 to 650 gms - Potatoes (Boiled and Peeled)
·         3 - Tomatoes (Chopped)
·         1 inch - Ginger ( Finely Chopped)
·         3 - Green Chillies (Chopped)
·         1 tsp - Cumin Seeds (Jeera)
·         1 tsp - Kashmiri Red Chilli Powder
·         ½ tsp - Turmeric Powder (Haldi)
·         ¼ tsp - Asafoetida powder (Hing)
·         1 tsp - Dry Mango Powder (Amchur)
·         1 tsp - Garam masala powder
·         1 tsp - Fenugreek Leaves (Kasuri Methi)
·         1 tsp - Coriander Powder (Dhaniya Powder)
·         2 cups - Water
·         3 tbsp - Refined Oil
·         Salt as per taste
For Smoked Lassi
·         2 cups - Curd
·         1 tbsp - Cumin Seeds (Dry Roasted & Crushed)
·         ½ tsp - Salt
·         ½ tsp - Red Chilli Powder
·         1 cup - Chilled Water
·         1 cup - Milk
·         3-4 pieces - Coal
·         1 tbsp - Clarified Butter (Ghee)
·         2 tbsp - Dry Mint Leaves (Crushed)

·         First we will prepare Curry and when it is in process to get cooked properly,meantime we prepare Kachori and Lassi.
·         Take the boiled potatoes in a bowl and roughly mash them(don't cut through knife) just do semi mash so that in curry you get the pieces of potato chunks.
·         In a pan, heat the oil and let crackle the cumin first.
·         Add asafoetida + ginger and stir for few minutes to eliminate the rawness of ginger.
·         Add tomatoes + green chilies along with all the spices step by step - turmeric, Kashmiri red chilli powder, coriander powder, fenugreek leaves and salt.
·         Now let the mixture cook on low flame until it leaves oil.
·         After few minutes when the mixture is cooked ,mash it little bit with the help of spatula.
·         Add the mashed potatoes + water and don't add the whole water in one go.Keep stirring it and check the consistency.
·         Let the curry simmer for 10 to 12 mins till all the flavors from the spices have well blended in the curry.
·         After few minutes if you found the curry bit thick, pour some more water.
·         Add garam masala + dry mango powder at the end.Switch off the flame and keep it covered for few minutes
·         Check the taste and add more of the red chili powder or salt if required.

    For Khasta Kachori
·         Sift the flour, salt, asafoetida, soda bicarbonate in a bowl.
·         Add oil and form a bread crumb like mixture.
·         Now add water slowly and form a tight dough. Cover with a damp cloth and keep aside.
·         Meanwhile put oil in a pan at medium flame to fry the kachoris.
·         Make equal sized balls from the dough and roll into 3-4 inch round on a dusted board.
·         Fry the kachoris on low flame only till they become golden,flaky and crisp.

Note :
·         Keep the dough covered with a moist cloth at all times while preparing kachoris.
·         For frying, the oil should not be too hot, it will result in crisp exterior with uncooked interiors.
·         To check the temperature while frying, add a small piece of dough into the oil.If it comes steadily to the surface, then the oil is ready for frying.If it takes bit time then increase the flame.
·         And when you put Kachori, lower the flame little bit to get crispy flaky kachoris but remember to increase the flame in between otherwise the oil will become cold.

For Smoked Lassi
·         Add  curd in a bowl and blend it well.
·         Now add water + milk followed by salt, cumin seeds, red chilli powder, mint leaves.
·         Mix the entire lassi well.
·         Heat the coal piece on flame and put in smaller bowl, add butter on top which results in smoke.
·         Immediately put the small bowl in big lassi bowl but make sure the coal doesn't get dipped in the lassi.
·         Cover the lassi bowl for few minutes to absorb the smoke and get a nice flavour.

Linking up the post here


Bek Dillydrops said...

This sounds delicious. I really like the sound of the Khasta Kachori with it. I've not tried that before but would like to.

creativejewishmom/sara said...

Wow, it all looks delicious! thanks for sharing on craft schooling Sunday!

Rocket Looks said...

yes offcourse Bek Dillydrops ry this recipe and share your experience with me also.

Kirsten Toyne said...

Again this looks amazing. We love curry here and eat a lot of homemade indian food. Yum #justanotherlinky

designer hunter said...

Wow this sounds amazing!! I so have to try this!! Thanks for sharing. Lena

Talya Stone said...

I am literally drooling. Sounds so yummy! Stopping by from #mummymonday

Rocket Looks said...

Yay that is great Kirsten Toyne.
Yes absolutely designer hunter,try this and share your experience.
Give it a try Talya Stone. You will love it :/)

Catie: Imperfect Mum said...

Sounds amazing you have certainly got my taste buds working #mummymonday

Rocket Looks said...

Ohh really Thanku so much Catie :-)

Sandy Sandmeyer said...

Thank you so much for sharing your delicious recipe at the #AnythingGoes Link Party.

Sue Loncaric said...

We are going to India in October so I must make this before we go. As always your photos are beautiful. Thanks for sharing this yummy recipe with us at #WednesdaysWisdom

Glenda said...

Looks good.

Rachel said...

Ohh yum, I don't believe I have either before. Thanks for linking up to "Bloggers Who Have Inspired Me" today.
Rachel xo

Bloggers Who Have Inspired Me is now LIVE here
Garay Treasures

Rocket Looks said...

Thanku so much Catie, Glenda, Sandy for stopping by and leaving a comment :-)

Rocket Looks said...

Thanku so much Sue Loncaric for always stopping by and appreciating me all the time. Would love to know your experience while making this dish :-)

Helen Fern said...

Thanks for sharing on What's for Dinner Sunday! Hope to see you there again - added you to my google circles.

Lisa Ehrman said...

What a beautiful meal! Thanks for sharing at Together on Tuesdays :)

Rocket Looks said...

That is so kind of you Helen. I would love to party with you each time.

Thanks Lisa , you must try it :-)

Ash and Crafts said...

This looks delicious! Thanks for sharing the recipe with us at the Merry Monday link party. I hope you'll join us again next week. Sharing your post on Twitter!

Jas said...

This is making my mouth water...yum! Thanks for linking up with us at Thursday Favorite Things!

Bethan Sian said...

These look and sound delicious!

Thanks so much for sharing it with us. Hope too see you this Sunday at #justanotherlinky

Nigel Higgins said...

Looks so yummy and I love curry thanks for linking to the Binkylinky

Emily Higgins said...

Looks really tasty. I love the little terracotta side dish too! Thanks for linking up to the #BinkyLinky

Emily Higgins said...

Thanks for linking up to the #BinkyLinky

Rocket Looks said...

Thanku so much Ash & Crafts for liking my dish and sharing it with your people.
Ohh really Jas, that is so great that my dish watered your mouth ; p
Thanku Bethan for stopping by :-)
Thanks Nigel and Emily :-)

plasterer bristol said...

this sounds good. Something new to try as well. thanks for sharing this recipe.


Sue Loncaric said...

This looks delicious and we are going to India in October so I think I might try this recipe before we go. Thank you for sharing with us at #AnythingGoes link up.

Miz Helen said...

What a fabulous recipe and a beautiful presentation! Hope you are having a wonderful day and thanks so much for sharing your awesome post with Full Plate Thursday!
Miz Helen

Amy Ngai said...

this looks so yummy! The flavours must be so rich with all different spices! Thanks for sharing. #ConfessionsLinkUp

Rocket Looks said...

Thanku so much Sue Miz and Amy for stopping by and leaving a comment.
Hope you guys too had great weekend :-)

Helen Fern said...

Thanks for stopping by what's for dinner sunday!!

Swathi Iyer said...

Delicious kachori, thanks for sharing with Hearth and soul blog hop, pinning.

Rocket Looks said...

Thanku so much Swathi and Helen :-)